Vietnamese Recipe

Prepare broth

In a large pot, combine the chicken or beef broth and 2 cups of water. Bring to a gentle simmer over medium heat.

Peel the ginger and smash lightly with the flat side of a knife; peel and halve the onion. Add both to the simmering broth along with 1 tablespoon of fish sauce, 1/2 tsp salt, and 1/2 tsp white pepper. Simmer gently, partially covered, for 20 minutes to infuse aromatics.

After 20 minutes, remove ginger and onion pieces with a slotted spoon (or strain the broth into a clean pot) to keep a clear broth. Taste and adjust seasoning with the remaining 2 tbsp fish sauce, remaining 1/2 tsp salt, and remaining 1/2 tsp white pepper as needed.

While broth simmers, bring a separate pot of water to a boil. Add dried rice noodles and cook according to package instructions (typically 5–7 minutes) until tender but not mushy. Immediately drain and rinse briefly under cool running water to stop cooking and prevent sticking. Divide noodles among serving bowls.

If using beef, freeze for 20–30 minutes beforehand to make thin slicing easier; then slice against the grain very thin. If using chicken thighs, trim excess fat and slice thinly.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add sliced onion (reserve one-quarter for garnish if desired) and sauté 2–3 minutes until translucent. Add sliced garlic and sauté 30 seconds until fragrant.

Add the sliced protein and sear quickly—about 1–2 minutes per side for beef (to remain tender) or 3–4 minutes for chicken until cooked through. Season lightly with 1/4 tsp salt and a pinch of white pepper while cooking. Remove from heat and set aside.

For a traditional pho-style presentation with rare beef: do not sear the beef—cook the thin raw slices briefly by ladling the hot simmering broth over them in the serving bowl in the final assembly step.

Rinse and pick the Thai basil and cilantro leaves. Trim and slice green onions on the bias. Rinse bean sprouts and drain.

Arrange herbs, sprouts, sliced chilies, and lime wedges on a platter so each diner can finish their bowl to taste.

Warm hoisin and sriracha briefly in a small bowl or serve at room temperature for guests to add. These are optional—traditional pho is typically seasoned at the table with fish sauce and lime.

To assemble each bowl: divide cooked noodles into bowls. If using seared protein, place it atop noodles. If using raw beef for hot-broth cooking, arrange raw slices over noodles. Ladle hot strained broth over bowls until protein is cooked to desired doneness and noodles are submerged.

Top each bowl with green onions, cilantro, Thai basil, and a handful of bean sprouts. Add sliced chilies and a squeeze of lime. Offer hoisin and sriracha on the side. Taste and adjust with extra fish sauce, lime, or salt if needed.